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Wild Garlic Pesto

A perfect way to enliven pasta, a brilliant salad dressing, superb with fish or chicken. Add it to your scone mix and use if as a base for soups, hot or 'summer' chilled.   

Serves 6 - 8


  • A medium bunch, say 80 gr of wild garlic leaves from your local woods

  • 1 small clove of regular garlic

  • 6 green birds eye chillies 

  • 40 gr pine nuts - you can substitute cashew nuts

  • 60 gr freshly grated parmesan cheese

  • 80ml extra virgin olive oil

  • Salt and black pepper to taste

  • Juice of one lemons and zest



  1. Roast the pine nuts in a dry frying pan (no oil) over a low heat until golden brown 

  2. Wash the wild garlic leaves and the green chillies thoroughly

  3. Peel the garlic and place together with the wild garlic, chillies and olive oil in a blender and blend for a few seconds to ensure the mix is rustic not smooth. Then add the parmesan and blitz again for a couple of seconds 

  4. Transfer the mix to a bowl 

  5. Add the juice and lemon zest, season with salt and pepper, mix well and serve - with pasta, in salads, sandwiches and Indonesian Nasi Goreng 

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